Healthier Chocolate Chip Cookies

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These Chocolate Chip Cookies are a healthier version of the classic recipe, made with no eggs, no dairy, less sugar, for a cookie with just 150 calories but all the taste and texture you expect!

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthier-chocolate-chip-cookies/ or scan the QR code here ➡️

Prep Time10

Cook Time12

Total Time22

Servings: cookies

Calories: 159kcal

Author: Carine Claudepierre

Ingredients

1 ¼ cups Spelt Flour (note 1)
½ cup Softened Plant-Based Butter (note 2)
½ teaspoon Baking Soda
½ cup Unrefined Cane Sugar (note 3)
1 teaspoon Vanilla Extract
⅓ cup Chocolate Chips (note 4)
2 tablespoons Almond Milk (note 5)

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C). Line two large baking sheets with parchment paper. Lightly oil the paper with oil spray. Set aside.
In a stand mixer or large bowl, add softened plant-based butter and sugar.
Beat with the paddle attachment or an electric beater for 1 minute, until pale.
Add vanilla extract, flour, baking soda, and almond milk.
Beat again until a creamy, buttery cookie dough forms.
Fold in the chocolate chips and store them for a few times to evenly incorporate.
Scoop 1 1/2 tablespoons of dough on the prepared baking sheets, leaving one inch of space between each dollop. Repeat for the remaining cookie dough. I made 12 cookies.
Lightly oil the palms of your hands and press the top of each cookie dough to form a flat cookie. They won't spread too much, so it's preferable to press them down before baking.
Bake the cookies at 350°F (180°C) on the center rack for 12-14 minutes. They stay pale in color because there's not much sugar to caramelize the cookie and change their color.
Let them cool down on the baking sheet for 10 minutes, then on a cooling rack for 30 minutes.

Notes

Note 1: Or white wholewheat flour, or all-purpose flour. The recipe won't work with almond flour. The cookies get much denser and fragile with oat flour.

Note 2: or unsalted margarine, or regular unsalted, softened butter if you use dairy in your kitchen. Oils are not working here.

Note 3: Or coconut sugar, demerara sugar, date sugar, or simply sugar if preferred. For fewer calories and zero sugar, use a Monk fruit erythritol blend. Don't use allulose, as the cookies will be cakey and soft.

Note 4: Or chopped walnuts, pecans, or dried fruits like cranberries or raisins. If desired, use sugar-free chocolate chips.

Note 5: Or any milk you have on hand, like oat milk, coconut milk, or soy milk.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

Nutrition booster: Stir in 1/3 cup of rolled oats for a boost of fiber.

Storage: Store the cookies in an airtight container at room temperature for up to 4 days, or freeze up to 1 month in zip-lock bags.

Nutrition